Wood Fired Recipes Community Cookbook
Wood-fired Hibachi Chicken
Mar 08, 2024Posted by Forno BravoPrintThis is a Japanese-inspired grilled chicken dish.
This recipe features smokey chicken paired with vibrant vegetables and rice. Elevate your dining experience by drizzling our optional Yum Yum Sauce, adding a touch of savory magic to this Japanese-inspired delight.
Wood-fired Hibachi Chicken
Ingredients
Marinade
- 1/4 cup Mirin
- 2 tbsp Sesame oil
- 2 tbsp Brown sugar
- 3 tbsp Black pepper
- 1/4 cup Soy sauce
- 2 tbsp Melted butter
- 4 cloves Garlic
- 4 pieces Chicken thighs
Veggies
- 2 pieces Zucchini
- 5 oz Shiitake mushrooms
- 3 tbsp Butter
- 1 cup Shredded carrots
Instructions
Marinate prep (Day 1)
- Mix all the marinade ingredients in a bowl.
- Marinate the chicken for 12 hours.
Cook (Day 2)
- Start a fire in your Forno Bravo oven.
- While waiting for the wood to turn to coals, slice the zucchini and mushrooms.
- Heat up a tuscan grill in your Forno Bravo oven by placing it over a bed of coals.
- Grill the marinated chicken until internal temperature reaches 165 degrees F.
- Let them rest for at least 5 minutes to lock in the juice.
- Slice the chicken into cubes.
- Heat up a cast iron pan in your Forno Bravo oven.
- Toss 3 tbsp of butter in the pan.
- Add the zucchini, carrots, and garlic, and let them cook for about 1 minute.
- Add the chicken and mushrooms; let them cook for about 3 minutes.
- Serve on a plate with rice and Yum yum sauce.
